As the sun begins to set and the aroma of slow-cooked goodness fills my kitchen, I’m reminded of the cherished family traditions surrounding hearty meals. This Braised Short Rib Ragu Pasta transforms humble ingredients into a comforting hug on a plate, perfect for gathering your loved ones. The luxurious sauce, crafted from falling-off-the-bone beef short ribs, aromatic vegetables, and a touch of red wine, makes this dish an irresistible crowd-pleaser. Imagine the delight of serving a bowl of warmth that not only nourishes but also sparks heartfelt conversations. With quick prep time and an impressive presentation, this recipe not only satisfies your cravings but also doubles as a showstopper for dinner parties. Are you ready to dive into this luscious Italian delight?

Why is this pasta dish unforgettable?

Rich, Comforting Flavors: This Braised Short Rib Ragu Pasta is more than a meal; it’s a soothing experience that draws you into its deep, savory aromas.

Heavenly Texture: Each bite features tender beef short ribs enveloped in a velvety sauce, making it feel like a warm embrace.

Effortlessly Impressive: Present this dish at family gatherings or dinner parties, and watch as it transforms into the star of the evening, delighting everyone at the table.

Time Well Spent: With a few hours of slow braising, you can enjoy a gourmet dish without the rush, allowing deep flavors to develop naturally.

Versatile for All Occasions: Whether paired with crusty bread or a fresh salad, this recipe suits any setting and satisfies any hunger.

If you love comforting flavors that bring joy, try it with a side of crusty bread for the perfect finish!

Braised Short Rib Ragu Pasta Ingredients

Unlock the secret to a heartwarming Italian feast with this delightful recipe!

For the Ragu
• Beef Short Ribs – Provides deep flavor and richness; substitute with chuck roast for a leaner option.
• Olive Oil – Ideal for browning beef and sautéing vegetables; can use vegetable oil if preferred.
• Onion (1 large, diced) – Adds sweetness and forms the flavor base of the ragu.
• Carrots (2, diced) – Contributes natural sweetness and vibrant color.
• Celery (2 stalks, diced) – Enhances the complexity and freshness of the flavors.
• Garlic (4 cloves, minced) – Imparts aromatic richness to the sauce.
• Red Wine (1 cup, preferably Chianti) – Adds acidity and depth; can replace with beef broth for a no-alcohol option.
• Crushed Tomatoes (1 can, 28 ounces) – Forms the essential base for the sauce, providing necessary acidity.
• Beef Broth (2 cups) – Infuses moisture and flavor into the ragu.
• Tomato Paste (2 tablespoons) – Thickens the sauce and intensifies the tomato flavor.
• Dried Oregano (2 teaspoons) – Offers earthy herbal notes, enhancing the overall taste.
• Dried Thyme (1 teaspoon) – Adds an aromatic depth to the dish.
• Bay Leaf (1) – Contributions subtle flavor complexity; be sure to remove it before serving.
• Salt and Pepper – Essential for seasoning to taste; adjust to your preference.

For the Pasta
• Pasta (1 pound, pappardelle or tagliatelle) – These shapes hold the sauce beautifully; feel free to use your favorite pasta.
• Fresh Parsley (for garnish) – Adds a fresh finish and vibrant color to the dish.
• Grated Parmesan Cheese (for serving) – Complements the richness of the ragu with a burst of saltiness.

Step‑by‑Step Instructions for Braised Short Rib Ragu Pasta

Step 1: Brown the Short Ribs
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef short ribs generously with salt and pepper, then add them to the pot. Sear the ribs for about 3–4 minutes on each side until they are beautifully browned. Once browned, remove them from the pot and set aside to keep warm.

Step 2: Sauté Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5–7 minutes, stirring frequently, until they soften and the onion becomes translucent. Add minced garlic to the pot and continue cooking for an additional minute, allowing the garlic to become fragrant. This aromatic base adds depth to your Braised Short Rib Ragu Pasta.

Step 3: Deglaze with Wine
Pour in 1 cup of red wine, preferably Chianti, and scrape the bottom of the pot with a wooden spoon to release any flavorful bits stuck to it. Bring the wine to a gentle simmer and let it reduce for about 5–7 minutes, cooking until it thickens slightly. This step infuses the ragu with rich flavor, setting the stage for the robust sauce.

Step 4: Combine Ingredients
Return the browned short ribs to the pot and add 28 ounces of crushed tomatoes, 2 cups of beef broth, 2 tablespoons of tomato paste, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and 1 bay leaf. Stir everything together, ensuring the ribs are submerged in the sauce. This combination creates a deliciously rich base for your ragu.

Step 5: Braise the Ribs
Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours. Check periodically to ensure the sauce is bubbling gently. The goal is for the meat to become tender and fall off the bone easily. As it cooks, the flavors meld together beautifully, imparting warmth and depth to your Braised Short Rib Ragu Pasta.

Step 6: Prepare Pasta
About 15 minutes before the ragu is finished, bring a large pot of salted water to a boil and add 1 pound of pappardelle or tagliatelle pasta. Cook according to package instructions until al dente, usually around 8–10 minutes. Before draining, reserve a cup of pasta water to adjust the sauce’s consistency later. Drain the pasta and set it aside.

Step 7: Finish the Ragu
Once the ribs are tender, carefully remove them from the pot and shred the meat, discarding any bones or excess fat. Return the shredded beef to the pot and stir to combine. If the sauce is too thick, gradually add small amounts of the reserved pasta water until you reach your desired consistency. This adjustment ensures a velvety sauce that clings perfectly to the pasta.

Step 8: Serve
Mix the cooked pasta with the ragu directly in the pot or divide them into individual bowls. Garnish each serving with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese for a beautiful finish. Your Braised Short Rib Ragu Pasta is now ready to be enjoyed—each bite offering a comforting explosion of flavor!

Braised Short Rib Ragu Pasta Variations

Feel free to explore these delightful variations to make this recipe your own and add your personal touch!

Lamb Swap: Substitute beef short ribs with lamb shanks for a unique, flavorful twist that adds a hint of gaminess.
Turkey Option: Use turkey thighs for a leaner alternative that still delivers tender, rich flavors in the ragu.
Non-Alcoholic Version: Replace the red wine with extra beef broth to keep the ragu flavorful without any alcohol.
Vegetable Power: For a vegetarian twist, consider using hearty mushrooms to replicate the texture while infusing the sauce with umami goodness.
Pasta Variety: Though pappardelle shines here, feel free to switch it up with fettuccine or rigatoni for a different texture and experience.
Herb Infusion: Experiment by adding fresh herbs like rosemary or basil towards the end of cooking to brighten the ragu’s flavor profile.
Spicy Kick: Stir in a pinch of crushed red pepper flakes for a little heat that enhances the richness of the ragu beautifully.
Creamy Touch: Add a splash of heavy cream or a dollop of mascarpone cheese before serving to enrich the sauce with a luxurious texture.

Whether you’re adding a little spice or opting for a different protein like in my Cajun Chicken Pasta, let your creativity flow and make this dish uniquely yours!

What to Serve with Braised Short Rib Ragu Pasta

Elevate your dinner experience by pairing this indulgent meal with sides that enhance its rich, savory flavors.

Crusty Garlic Bread: Perfect for mopping up the luscious sauce, the crispy exterior and soft interior offer a delightful contrast.
Mixed Green Salad: A refreshing salad with a tangy vinaigrette balances the hearty flavors, brightening each bite of the ragu.
Roasted Vegetables: Tossed with olive oil and herbs, these caramelized veggies provide an added layer of sweetness and texture.
Parmesan Risotto: Creamy, cheesy risotto complements the dish beautifully, adding another comforting element to your meal that feels luxurious.
Sautéed Spinach: Lightly seasoned with garlic and lemon, this nutrient-packed side introduces a fresh, earthy note that cuts through the richness.
Chardonnay or Chianti: A glass of fruity Chardonnay or bold Chianti brings out the wine notes in the ragu, creating a harmonious pairing that enhances your dining experience.

Expert Tips for Braised Short Rib Ragu Pasta

Brown Well: Ensuring the beef short ribs are deeply browned adds a layer of rich flavor; don’t rush this step!
Reserve Pasta Water: Always save a cup of pasta cooking water before draining, as it helps adjust the sauce’s thickness perfectly.
Season Carefully: Adjust the salt and pepper after mixing the pasta and ragu; it enhances the overall balance of flavors in your Braised Short Rib Ragu Pasta.
Embrace Slow Cooking: Remember, low and slow is key for tender meat; patience is crucial for developing those deep flavors.
Use Quality Ingredients: Opt for a good wine and fresh herbs; their quality significantly impacts the final taste of your dish.

Make Ahead Options

These Braised Short Rib Ragu Pasta is perfect for busy weeknights and can make your meal prep a breeze! You can prepare the ragu up to 3 days in advance, allowing the flavors to deepen while stored in the refrigerator. Simply complete the braising steps and let the ragu cool completely before transferring it to an airtight container. When you’re ready to serve, gently reheat the ragu over low heat, adjusting the consistency with reserved pasta water if needed. Meanwhile, cook your pasta fresh for the best texture, ensuring each bite is just as luscious as when it was made. Enjoy the convenience of this hearty dish, all while saving time on busy evenings!

How to Store and Freeze Braised Short Rib Ragu Pasta

Fridge: Store leftover Braised Short Rib Ragu Pasta in an airtight container for up to 3 days. Make sure it’s cooled completely before sealing to avoid condensation.

Freezer: You can freeze the ragu separately from the pasta for up to 3 months. Use freezer-safe bags, removing as much air as possible to prevent freezer burn.

Reheating: Thaw overnight in the fridge before reheating. Gently warm the ragu in a saucepan over low heat, adding a splash of water or broth to keep it moist.

Pasta Storage: If freezing cooked pasta, it’s best to do so without sauce. Store for up to 2 months; reheat by briefly boiling to restore texture.

Braised Short Rib Ragu Pasta Recipe FAQs

What type of beef should I use for the Braised Short Rib Ragu Pasta?
Absolutely, beef short ribs are the star of this dish, providing a rich, deep flavor. If you’re looking for a leaner option, you can substitute them with chuck roast, which still offers good flavor but may not be as tender. Look for beef with a good amount of marbling; this helps ensure a juicy, flavorful ragu.

How do I store leftovers of the Braised Short Rib Ragu Pasta?
You can store leftover Braised Short Rib Ragu Pasta in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to prevent condensation, which could make your pasta soggy. Reheat gently on the stove, adding a splash of water or broth if the sauce has thickened too much.

Can I freeze the Braised Short Rib Ragu Pasta?
Absolutely! To freeze, separate the ragu from the cooked pasta. You can freeze the ragu for up to 3 months in freezer-safe bags; just make sure to remove as much air as possible to avoid freezer burn. When ready to use, thaw it overnight in the refrigerator, then warm gently on the stove. For pasta, store it without sauce and it can be frozen for about 2 months; when reheating, a brief boil will help restore its texture.

What should I do if the ragu is too thick?
If you find that your Braised Short Rib Ragu is too thick after cooking, don’t worry! Just take a cup of the reserved pasta water and add it gradually to the ragu, stirring until you reach your desired consistency. This not only helps adjust texture but also ensures that the sauce blends beautifully with the pasta.

Can I make this dish in advance?
Very! This dish is perfect for making a day ahead. After cooking, let the ragu cool, then store it in the refrigerator. The flavors deepen and intensify while it sits overnight. Just reheat it gently on the stove before serving, and you’ve got a wonderful meal ready to share!

Is this recipe suitable for people with dietary restrictions?
For those with dietary restrictions, this recipe can be adapted. For a gluten-free option, simply swap out the pasta for gluten-free alternatives like rice noodles or zucchini noodles. Additionally, if anyone in your household has a red wine allergy, you can substitute it with beef broth or grape juice to maintain moisture and flavor in the ragu.